Pumpkin Soup Recipe – Love and Lemons
This pumpkin soup recipe is smooth, creamy, and delicious, packed with curry spices and rich pumpkin flavor. It works beautifully with fresh roasted pumpkin or canned pumpkin puree!
This pumpkin soup recipe is smooth, creamy, and full of rich flavor from pumpkin, coconut milk, and warming curry spices. I love to make it with fresh roasted pumpkin in the fall, which gives it an intensely sweet flavor and almost velvety texture.
But when I don’t have time to roast a squash from scratch, I make this pumpkin soup with canned pumpkin instead. It works beautifully too, and the soup comes together about twice as fast. On a fall weeknight, I can’t argue with that. 🙂
Pumpkin Soup Ingredients
Most of the ingredients in this pumpkin soup recipe are pantry staples:
- Onion and garlic – They add savory depth of flavor.
- Extra-virgin olive oil – You’ll use it for roasting the pumpkin (if you’re using fresh) and sautéing the onion and garlic.
- Curry spices – Ginger, turmeric, cumin, cardamom, and coriander add warm, aromatic flavor. I love this mix of spices in my easy coconut curry, and it’s delicious in this pumpkin soup too!
- Coconut milk – It makes this soup rich and creamy without any heavy cream or dairy.
- Vegetable broth – Use store-bought, or make homemade vegetable stock.
- Apple cider vinegar – Its tangy flavor balances the squash’s sweetness.
- And salt and pepper – To make all the flavors pop!
Beyond these basics, you’ll need a fresh pumpkin or canned pumpkin puree.
Pumpkin Options
The best types of fresh pumpkin for this recipe are kabocha squash, red kuri squash, buttercup squash, and butternut squash. All of these squashes have sweet, firm flesh that will give this soup a great creamy texture and pumpkin flavor. Avoid using a big carving pumpkin. It’s stringier and less sweet than the varieties I recommend.
If you’d like to save time, you can use canned pumpkin puree instead. The soup is still creamy and flavorful, though slightly less sweet. You can skip the roasting steps in the recipe and jump straight to sautéing the onions!
Find the complete recipe with measurements below.
How to Make Pumpkin Soup
This easy pumpkin soup recipe has three main parts:
- roast (for fresh pumpkin only),
- simmer,
- and blend.
Here’s how it goes:
If you’re using fresh pumpkin, start by roasting the squash. Carefully chop it in half vertically, and use a spoon to scoop out the seeds and pulp. Rub the cut side of the squash with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper.
Roast the squash in a 400°F oven until it’s completely soft, 40 to 60 minutes.
When the roasted squash is cool to the touch, peel away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh. If you’re using canned pumpkin, there’s no need to measure—you’ll use all the pumpkin in the 2 cans.
Next, simmer! In a large Dutch oven or pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Add the pumpkin, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.
Finally, blend the soup. Allow it to cool slightly. Then, transfer it to a blender and puree until smooth (you could also use an immersion blender for this step!). The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in water, 1/2 cup at a time, to reach your desired texture.
Season to taste. Pour into bowls, and enjoy!
What to Serve with Pumpkin Soup
I love this creamy soup with a variety of garnishes on top. It’s wonderful with a drizzle of coconut milk, microgreens or chopped fresh cilantro, and/or toasted pumpkin seeds. Crusty homemade croutons are delicious too!
Enjoy the soup on its own, with a hunk of crusty bread or homemade focaccia on the side, or make it part of a larger meal. I love to pair it with a grilled cheese sandwich or a hearty autumn salad like one of these:
Storage
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. It’ll thicken in the fridge, so I recommend reheating it over medium-low heat on the stove, adding water as needed to loosen it to your desired consistency.
This soup also freezes well for up to 3 months. Transfer frozen soup to the fridge to thaw overnight before reheating on the stove or in the microwave.
More Favorite Soup Recipes
If you love this vegan pumpkin soup, try one of these delicious soup recipes next:
Pumpkin Soup
Serves 6
This creamy pumpkin soup recipe is comforting and warming—perfect for a cool fall night. It’s delicious with canned pumpkin puree or fresh roasted pumpkin. I typically use a kabocha squash, but butternut squash, buttercup squash, and red kuri squash all work well too.
Prevent your screen from going dark
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If using fresh pumpkin, preheat the oven to 400°F and line a baking sheet with parchment paper.
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Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh. If you’re using canned pumpkin, there’s no need to measure—you’ll use all the puree in the 2 (15-ounce) cans.
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Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked pumpkin, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
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Transfer to a blender, working in batches if necessary. Blend until smooth. Fresh pumpkin can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
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Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
